EFFECT OF EXTRUSION CONDITIONS ON PHYSICAL PROPERTIES OF BUCKWHEAT–MAIZE BLEND EXTRUDATE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):57–61
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ABSTRACT
The effect of extrusion conditions on the physicochemical properties, such as: volumetric expansion (VEI), water absorption index (WAI), water solubility index (WSI), density, mechanical strength of buckwheat-maize extrudate was investigated. The following levels of variables were used: moisture content 12.15%, buckwheat content 15, 30, 45, 60 and 100%, barrel temperature (last section) 120oC. An increase in feed moisture content resulted in extrudate’s higher density, lower expansion, higher WAI, and lower WSI. The higher buckwheat content increased extrudate’s expansion, WSI and WAI, while decreased its mechanical strength.
ISSN:1230-0322